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[Leftover] Grilled Vegetable Scramble
with bacon / strawberry cucumber smoothie

Active: 30 min Total: 30 min

Breakfast for dinner gets a colorful twist thanks to leftover roasted vegetables from earlier in the week.

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Ingredients

Servings:
4
Metric
Grilled Vegetable Scramble:
  • Eggs - 8
  • Leftover Grilled Vegetables (from Tuesday) - ~3 cups, chopped
Bacon:
  • Bacon - 8 strips
Strawberry, Spinach, and Cucumber Smoothie:
  • Cucumbers - 8 oz, large pieces
  • Strawberries, fresh or frozen - 8 oz
  • Baby spinach - 2 oz
  • Coconut milk - 1 1/2 cups
  • Ice - 1 cup
  • Lime juice - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Cucumbers / Strawberries - Chop cucumbers. If using fresh strawberries, trim off stems. (Can be done 1 day ahead)
  2. Make smoothie - Combine cucumbers, strawberries, spinach, coconut milk, ice, and lime juice in a blender. Blend until smooth. Taste and add some more lime juice if you’d like more sour flavor or some honey (not in ingredients list) if you’d like it more sweet.
  3. Eggs - Whisk eggs.

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Make

  1. Heat a large skillet or griddle over medium heat. Add bacon and fry on both sides until crisp, 6 to 9 minutes total.
  2. Line a plate with paper towels and set it near the stove.
  3. If leftover vegetables were not already chopped, chop them into small pieces.
  4. When bacon is done, transfer it to the paper towel-lined plate. Drain all but 1 Tbsp / 15 mL of grease out of pan and return pan to heat. Reduce heat to low-medium.
  5. To heated pan, add eggs and stir them gently to scramble, 4 to 5 minutes.
  6. When eggs are scrambled to your liking, gently fold in chopped vegetables. Season with some salt and pepper.
  7. Serve eggs with bacon and smoothie on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (16)
No ratings yet.
Gluten-free (0)
No ratings yet.
Paleo (0)
Vegetarian (3)

13 reviews

SO good. Nice to have the roasted veggies made already. Quick and easy. The spicy aioli and the smoothie balance each other perfectly.

By: Olivia
Posted: Jul 28, 2020
Diet: Vegetarian
0 Helpful

Kids weren’t crazy about it, they ended up having eggs with the English muffin with jelly. Nonetheless it was an easy meal the adults liked.

By: Lindsey
Posted: Jul 27, 2020
Diet: Original
0 Helpful

Made these as roasted vegetable sandwiches with buns instead of benedict-style over English muffins.

By: Lyndsey
Posted: Jul 17, 2020
Diet: Vegetarian
0 Helpful

This was delicious! We skipped the smoothie because we used up our cucumber earlier in the week. Thanks to the cooksmarts instructions, I have been able to consistently poach eggs well! Easy to pull together.

By: Emily
Posted: Jul 13, 2020
Diet: Original
0 Helpful

Pretty good. I fried eggs for the kids. I was the only one who wanted grilled veggies (used portabello, yum). Husband used fresh spinach. Sriracha on the side instead of in the aioli (doubled the aioli). Smoothie was a nice change from side salad.

By: Jill
Posted: Jul 13, 2020
Diet: Original
0 Helpful

Great way to use up those leftover veggies. I didn't make the aoli since I had so much of the charred onion vinaigrette leftover. I also skipped the smoothie and fried my egg instead of poaching.

By: Sarah
Posted: Jul 12, 2020
Diet: Vegetarian
0 Helpful